This blog is called Vintage Kitchen for the obvious reason: I love vintage cookbooks and recipes. Those written on cards drive me nuts, in a good way, especially when they have a side note.
Or cookbooks printed decades ago that have incredible recipes, some that are still as valid and good today as they were at that time. I like thinking what it would’ve been to come up with them, since gadgets and shortcuts were usually not available. Not to mention most of the ingredients we take for granted today. Sometimes not even electricity was common. Yet people managed to eat wonderful things. And relying on their own imagination. No blogs, no magazines, no nothing.
- This Thursday (11th) is National Dulce de Leche Day. So I’m celebrating with this pound cake and some homemade ice cream too. If you never tasted it, I think it’s about time you do. Seriously. Check this post for inspiration.
- Are you on board the chocolate coconut train? Try these bars, it doesn’t get much better.
- Just the thing to make you laugh out loud: funny GIF’s.
- Hopefully this week, I will make this honey chicken and this unbelievable ice cream flavor.
- From one of my favorite food blogs sporting vintage recipes, here’s a modern way of separating eggs. Life might never be the same again.
This cake recipe is glued to a sheet in a binder I started when I was 12. It’s a torn recipe from a magazine when I lived in the US, so around 1982. The top layer remains gooey and rather soft, so I prefer to serve the cake directly from the pan.
- 1 ¼ cups butter
- ½ cup + 2 Tbs cocoa
- 1 cup water
- 2 cups unsifted flour
- 1 ½ cups firmly packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 14 oz can condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 cup chopped walnuts
- Preheat oven to 350º.
- Grease a 13×18-inch pan and line bottom with foil if desired.
- In a small saucepan melt 1 cup butter. Add cocoa and water and bring to a boil. Remove from heat.
- In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt.
- Make a well in the center and add cocoa mixture, 1/3 can of condensed milk, eggs and vanilla. Mix until the batter is smooth.
- Pour into prepared pan and bake for about 15 to 20 minutes, until cake springs back.
- In a small saucepan (I use the same one) melt remaining ¼ cup butter.
- Remove from heat and add 2 Tbs cocoa, and rest of condensed milk. Mix well.
- Add powdered sugar and walnuts.
- Spread over warm chocolate cake. Let cool completely.